| Original language | American English |
|---|---|
| Pages (from-to) | 355-361 |
| Number of pages | 7 |
| Journal | Food Science and Technology International |
| DOIs | |
| State | Published - 1 Jan 2001 |
Fingerprint
corn husks
baking
Zea mays
Substitution reactions
dietary fiber
tortillas
Fibers
muffins
Textures
cookies
Flavors
texture
stickiness
chewiness
Flour
dough
flour
flavor
Cite this
@article{9a53b95796c64c0e835df14a15d0d52c,
title = "Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products",
author = "Soto-Mend{\'i}vil, {E. A.} and Vidal-Quintanar, {R. L.}",
year = "2001",
month = "1",
day = "1",
doi = "10.1106/015N-JDX2-3HJD-DRWG",
language = "American English",
pages = "355--361",
journal = "Food Science and Technology International",
issn = "1082-0132",
publisher = "SAGE Publications Inc.",
}
Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products. / Soto-Mendívil, E. A.; Vidal-Quintanar, R. L.
In: Food Science and Technology International, 01.01.2001, p. 355-361.Research output: Contribution to journal › Article › Research › peer-review
TY - JOUR
T1 - Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products
AU - Soto-Mendívil, E. A.
AU - Vidal-Quintanar, R. L.
PY - 2001/1/1
Y1 - 2001/1/1
U2 - 10.1106/015N-JDX2-3HJD-DRWG
DO - 10.1106/015N-JDX2-3HJD-DRWG
M3 - Article
SP - 355
EP - 361
JO - Food Science and Technology International
JF - Food Science and Technology International
SN - 1082-0132
ER -